apricot & pistachio quinoa bars

apricot & pistachio quinoa barsapricot & pistachio quinoa bars

Earlier this week my lovely little helpers and I also managed to bake these gorgeously golden apricot and pistachio quinoa bars.

These bars are absolutely delicious and another adapted recipe I picked up from the gorgeous Donna Hay Magazine, Fresh and Light.  I am so happy I picked up this magazine, it has all of Donna’s usual stunning food styling plus an array of new, healthier ingredients that I am so delighted to have discovered.

These apricot and pistachio studded quinoa bars are made up of a few of my new found favourite ingredients like quinoa flakes, buckwheat flour and rice malt syrup and they couldn’t be simpler to prepare.  Simply toast the quinoa flakes, quinoa, coconut and almonds and mix these thoroughly with the rest of the lovely ingredients.  After a quick trip to the oven these bars a golden and set and once cooled ready to be cut into squares and served alongside a slice of apple or two for a lovely little snack.

Get better protection & a faster clean-up with a Little Chomps Messy Mealtime Smock

Get better protection & a faster clean-up with a Little Chomps Messy Mealtime Smock

Although Mr H. (nine months old) chomped through his bar containing crunchy pistachios and almonds with little issue I would only recommend serving these bars to little ones who are well versed in eating crunchy style muesli or oat bars.  I’ve served home made crunchy oat bars to Mr H. for the past couple of months so his eating style has developed to that of being able to chomp away on nuts strewn through bars quite easily.  If your little one isn’t yet up to eating nuts you may want to give these raspberry oat bars a try instead.

To create your own apricot & pistachio quinoa bars simply…

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blueberry, banana & chia loaf

blueberry banana and chia loafblueberry banana and chia loaf

I’m so sorry for the short post but both my babies woke up sick this morning so I’m completely flustered managing runny noses, sniffles and awful sounding coughs.

This loaf however is gorgeous.  Using my new favourite ingredients buckwheat flour and coconut sugar the depth of flavour and texture of this banana and blueberry studded loaf is divine.  And although this loaf does take a good hour or so to bake to gorgeous goldenness the batter can be stirred together in mere moments and requires no heavy machinery just a trusty wooden spoon.

Say "yay!" to less washing with a Little Chomps Messy Mealtime Smock

Say “yay!” to less washing with a Little Chomps Messy Mealtime Smock

If you’re looking for a hearty, fruit filled, nutritional loaf to fill little bellies with this darling loaf is just for you.  Oh this recipe is also suitable to freeze, so feel free to stash surplus slices in the deep freeze!

Now, back to my sick little darlings.

Happy baking beautiful mama’s. X

To create your own lovely little blueberry banana and chia loaf simply…

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mighty morning muffins

mighty morning muffinsmighty morning muffins

We’re heading away for the weekend to one of our favourite island destinations in the whole wide world to watch my beautiful baby sister marry the man of her dreams.

We are all so excited but very busy.  There is so much to organise when travelling with little ones and no matter how planned and thought out I think I am there always seems to be bits and pieces I miss and last minute dashes to the store are inevitable.  Today’s mad rush involved hunting down a pair of stockings for Miss G.

Packing food for the kids is always a challenge too.  So at the beginning of the week we got busy in the kitchen and baked a whole heap of goodies to freeze and take with us.   In our lunch box we have coconut banana pancakes, delicious oat choc chip cookies, pea and mint fritters and a batch of these gorgeous golden mighty morning muffins.

These muffins really are mighty and so jam packed with nutritional goodness.  The combination of oats, sultanas, carrot and banana make them a hearty baby led weaning breakfast and will keep the little ones going well and truly until lunch time.

These muffins couldn’t be simpler to prepare simply whisk together the wet ingredients along with the banana and carrot, fold through the dry ingredients, pop into a muffin tin and bake.  This particular recipe makes approximately 15 muffins and freezes beautifully. Simply allow the muffins to cool completely, wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to three months.

To create your own batch of mighty morning muffins simply…

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raspberry oat bars

raspberry oat barsraspberry oat bars

I did the unthinkable yesterday and ventured solo to Ikea with my two lovely little cherubs.

By some miracle they both behaved (very uncharacteristically) like angels.

So I took advantage of their great moods and shopped, shopped and shopped whilst Harry giggled at Grace as she pushed him in the trolley through the maze of furniture and homewares.

We did stop halfway though for a lovely snack and my little shoppers were so happy to munch on these raspberry oat bars I’d packed into our lunch box.

These bars are delicious and couldn’t be simpler to prepare.  Just pop the ingredients into a food processor and blitz.  Once the batter is nestled in the tin gently press a few raspberries into the bars and bake for 20-25 minutes or until gorgeously golden.

This recipe makes 16 bars that will vanish all too quickly.  They really are delicious.  And did I mention this recipe contains no eggs and no sugar!  These bars are instead sweetened by a couple of ripe bananas and a handful of mejool dates.  The vanilla extract and ground cinnamon also provide the bars with a good hit of gorgeous flavour.

The texture of these bars is soft and squishy yet firm which makes them wonderful for baby led weaning beginners as they will withstand their tight grip.

My little ones also enjoy these bars for breakfast.  I serve them alongside a little fresh fruit and they are gobbled up in no time.

To create your own batch of raspberry oat bars simply…

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wholemeal blueberry pikelets

wholemeal blueberry pikeletswholemeal blueberry pikelets

These wholemeal blueberry studded pikelets are absolutely delicious and made even more amazing when smothered in our homemade blueberry sauce.

I decided to whip these up for the kids morning tea early Tuesday morning as it was a little too cool for our usual morning walk and let’s just say the natives were getting restless.

Whenever I’m out of ideas to keep the kids happily entertained I always retreat to the kitchen.  With Grace perched on the kitchen bench and Harry nestled beside in his high chair they are happily entertained stirring, mixing, cracking eggs and baking for an hour or so.

These blueberry pikelets with blueberry sauce were a huge hit.  Not only did they keep the kids entertained whilst we stirred and cooked the blueberry studded batter but they gobbled them up ferociously once just cool enough.

The combination of the yoghurt and wholemeal flour in this recipe creates the most lovely and tender pikelets.  This lovely texture however can make the pikelets a little more tricky to flip.  My advice is to cook the pikelets over a low-medium heat and to cook them nice and slowly.  Once bubbles start to appear on the surface of the pikelet it means the pikelet has started to cook throughout the centre and is ready to be gently flipped.  I made flipping a little easier on myself by not overloading the pan, spacing the pikelets 3-4 centimetres apart and by using my trusty metal spatula.

Our blueberry sauce was a last minute idea I had and I have to say I’m glad that we went to the effort.  Not that I can really call it an effort.  We simply popped the blueberries, maple syrup and a dash of water into a saucepan and cooked over medium heat for a few minutes, just until the sauce had thickened slightly.  Once cooled, I drizzle and swirled the blueberry sauce through a pot of thick and creamy greek yoghurt and topped each pikelet with a dollop.   The kids gobbled them up and even asked for more.

These recipe yields approximately 24 pikelets so I decided to divide the cooked pikelets into two and freeze half.  To freeze, simply wrap individual portions (2 pikelets in each) in a little clingfilm, pop into a freezer safe container and stash in the freezer.  The pikelets will be fine nestled away in the deep freeze for up to 3 months.  To defrost, I simple remove them from the freezer, allow to thaw and if needed pop them in the microwave for 15 seconds or so just to reheat.  I find packing a lunch box so much easier with a freezer full of homemade baked goodness.

If your little one is just beginning their baby led weaning journey pikelets are a great recipe to begin with.  Not only are they made with wholemeal flour and contain very little sugar (if you wish, please feel free to replace the brown sugar with equal amounts of maple syrup) but they’re also chockfull of fruit and the perfect shape and texture for blw beginners.

To create your own batch of blueberry spiked wholemeal pikelets simply…

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wholemeal apple muffins

wholemeal apple muffinswholemeal apple muffins

Both my little darlings must be going through growth spurts because they won’t stop eating.

So far this week they have devoured a batch of vegetable fritters (will post the easy peasy recipe next blog post), an entire roast chicken, a batch of breakfast cookies and have made quite the dent in this batch of gorgeously golden and wonderfully wholesome wholemeal apple muffins.

These muffins are not only delicious but contain no processed sugar (sweetened instead with a little maple syrup and cinnamon) and are a breeze to prepare, Miss G. and I had these apple studded babies in the oven in less than ten minutes.  These muffins are also loaded with fruit, the batter contains two diced apples plus another apple sliced thinly and nestled on top of each muffin.

Once baked I opted to store the muffins in the refrigerator as they contain so much fruit and have a much longer shelf life when kept cool.  I have also had great success freezing these muffins.  Simply wrap individual muffins, pop into a freezer safe container and stash in the deep freeze for up to three months.

Along with a little fresh fruit these apple loaded wholemeal muffins make the perfect baby led weaning breakfast or morning tea and are a great addition to any lunch box.

To create your own batch of wholemeal apple muffins simply…

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baked french toast

baked french toastbaked french toast

Mr H. has officially started baby led weaning and he couldn’t be happier.

For the past couple of weeks he’s been so interested in watching his big sister, mummy and daddy eat and when he started to display the skills needed to self feed we couldn’t wait to get started.

So far our little guy is a huge fan of sweet potato wedges, banana, strawberries, rockmelon, wholemeal toast and zucchini fritters.

And to officially welcome Mr H. into the wonderful world of food we celebrated over Sunday brunch with this lovely batch of gorgeously golden baked french toast.

This french toast is perfect for baby led weaning beginners for so many reasons.  Firstly the recipe has no added sugar, the eggy mixture is simply sweetened with a dash of maple syrup and a good squeeze of orange juice and zest.  And because this version of french toast is baked rather than fried there is no need for any butter or cooking oil.  This method of cooking also creates perfectly textured bread that can withstand the iron grip of a baby led weaning beginner yet is soft enough to nibble on with ease.  Mr H. had no problem whatsoever gobbling up his Sunday morning breakfast along with some fresh berries.

To create your own batch of gorgeously golden baked french toast simply…

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